Mix all ingredients and let the steak marinate for 1½ hrs. Over hot coals,
grill steak for 4 mins. on each side to attain a Medium steak. Let rest for
5 minutes before slicing. Chef suggests using the finest quality skirt
steak you can find. Pick one which has been Jaccarded or needled. This will
result in a steak which is tender. We use a Black Angus Skirt Steak which
has always given us great results.

Lightly oil and season the tomatoes, potatoes and onions and grill over hot
coals for 2 mins. on each side. Try not to turn too often to avoid sticking
and falling apart. Remove from grill and toss with a splash of olive oil,
fresh basil, salt and pepper. Let cool. Toss arugula in ½ the dressing.
Slice meat and arrange rest of ingredients (divided into 4 plates) in a
tight stack starting with the potatoes, tomatoes, arugula, onions, steak
slices and the crumbled cheese on top. Drizzle the remaining dressing around
the edge of the plate.